Now, nothing says comfort food quite like a bubbling, cheesy casserole that brings the whole family running to the dinner table. Need a quick, delicious meal that feels like a hug in a baking dish? This chicken enchilada casserole is your new best friend, combining creamy, spicy, and cheesy goodness in every bite.
Why This Recipe Works
- Using cream of chicken soup as the base creates a rich, velvety sauce that clings perfectly to the tortillas and chicken, eliminating the need for a separate sauce preparation and saving you time and effort in the kitchen.
- Layering the ingredients instead of rolling individual enchiladas streamlines the process, making it beginner-friendly and reducing prep time while still delivering those classic enchilada flavors we all crave.
- The combination of mild green chiles, zesty enchilada sauce, and melty cheeses provides a balanced flavor profile with just the right amount of heat, creaminess, and tang that appeals to both kids and adults alike.
- Baking uncovered allows the top to develop a beautifully golden, slightly crispy cheese crust while the interior remains moist and tender, giving you textural contrast in every spoonful.
- This casserole can be assembled ahead of time and refrigerated or frozen, making it perfect for busy weeknights, potlucks, or meal prepping, as it only gets better when the flavors have time to meld together.
Ingredients
- 2 cups cooked and shredded chicken breast (about 2 large breasts, boiled or roasted and pulled apart with two forks)
- 1 can (10.5 ounces) cream of chicken soup (undiluted, straight from the can)
- 1 cup sour cream (full-fat for best creaminess, but light works too)
- 1 can (10 ounces) red enchilada sauce (mild or medium, depending on your heat preference)
- 1 can (4 ounces) diced green chiles (drained of any excess liquid)
- 8 corn tortillas (cut into quarters for easy layering)
- 2 cups shredded Monterey Jack cheese (divided, with some reserved for topping)
- 1 cup shredded cheddar cheese (divided, with some reserved for topping)
- 1/2 cup diced white onion (finely chopped for even distribution)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper (freshly ground if possible)
- Fresh cilantro and sliced jalapeños for garnish (optional, but highly recommended for color and freshness)
Equipment Needed
- 9×13 inch baking dish (glass or ceramic works best for even heating)
- Mixing bowls (one large for the filling, one medium for the sauce mixture)
- Whisk or spoon for combining ingredients
- Measuring cups and spoons
- Cutting board and knife for prepping ingredients
- Oven preheated to 375°F
Instructions
Step 1: Preheat and Prepare Your Ingredients
Begin by preheating your oven to 375°F to ensure it reaches the proper temperature by the time you’re ready to bake. While the oven heats, grab your cooked chicken—whether it’s leftover rotisserie, boiled, or roasted—and shred it into bite-sized pieces using two forks or your hands, aiming for about 2 cups total. Dice your white onion into small, uniform pieces to avoid large chunks in the final dish, and drain the canned green chiles to prevent excess moisture. Cut the corn tortillas into quarters; this makes them easier to layer and helps the casserole hold together when serving. Having everything measured and ready to go streamlines the assembly process and prevents last-minute scrambling. Pro tip: If your chicken is slightly dry, mix it with a tablespoon of the enchilada sauce to add moisture and flavor before combining with other ingredients.
Step 2: Mix the Creamy Sauce Base
In a large mixing bowl, combine the undiluted cream of chicken soup, sour cream, and red enchilada sauce. Use a whisk or sturdy spoon to blend them thoroughly until smooth and uniform in color, which should take about 1-2 minutes of vigorous stirring. Add the diced green chiles, ground cumin, garlic powder, and black pepper to the mixture, stirring again to distribute the spices evenly. This creamy sauce is the heart of the casserole, providing richness and binding the layers together. Taste a small spoonful and adjust seasoning if needed—you might want a pinch more cumin or pepper depending on your preferences. The consistency should be pourable but not too thin; if it seems thick, you can add a tablespoon or two of milk or chicken broth to loosen it slightly. This step ensures every component is well-seasoned before assembly.
Step 3: Combine Chicken and Cheese with the Sauce
Add the shredded chicken, diced white onion, and 1 1/2 cups of the shredded Monterey Jack and cheddar cheese combination (reserving the remaining 1/2 cup for topping) to the bowl with the sauce mixture. Gently fold everything together using a spatula or large spoon, making sure the chicken is fully coated and the cheese is evenly distributed. Avoid overmixing to prevent the chicken from breaking down too much; you want distinct pieces for texture. The mixture should be thick and chunky, with the creamy sauce clinging to every bit of chicken and cheese. If it appears too dry, add another tablespoon of enchilada sauce or sour cream. This filling is what gives the casserole its substance and flavor, so take a moment to ensure it’s well-combined. Pro tip: Let this mixture sit for 5 minutes to allow the flavors to meld slightly before layering.
Step 4: Layer the Casserole in the Baking Dish
Lightly grease your 9×13 inch baking dish with cooking spray or a thin layer of oil to prevent sticking. Spread about 1/2 cup of the chicken and sauce mixture evenly across the bottom of the dish—this acts as a base to keep the tortillas from drying out. Arrange half of the quartered corn tortillas over the sauce in a single layer, slightly overlapping them to cover the bottom completely. Spoon half of the remaining chicken mixture over the tortillas and spread it into an even layer using the back of a spoon. Repeat with another layer of the remaining tortillas, followed by the rest of the chicken mixture. Press down gently with your spoon to compact the layers slightly, which helps the casserole hold together when baked. Finally, sprinkle the reserved 1/2 cup of shredded cheese evenly over the top, covering it completely for a golden, cheesy crust.
Step 5: Bake to Golden Perfection
Place the uncovered baking dish in the preheated 375°F oven on the center rack. Bake for 25-30 minutes, or until the cheese is fully melted, bubbly, and lightly golden brown around the edges. To check for doneness, insert a knife into the center; it should come out hot to the touch, and the edges should be bubbling vigorously. Avoid overbaking, as the tortillas can become too soft or the cheese may burn. If the top is browning too quickly, loosely tent it with aluminum foil for the last 10 minutes of baking. Once done, remove the casserole from the oven and let it rest for 5-10 minutes before serving; this allows the layers to set slightly for cleaner slices. Garnish with fresh cilantro and sliced jalapeños if desired. Pro tip: For extra crispiness, broil on high for the last 1-2 minutes, watching closely to prevent burning.
Tips and Tricks
For the best texture, use day-old or slightly dried-out corn tortillas, as fresh ones can become too mushy when baked; if you only have fresh tortillas, lightly toast them in a dry skillet for 30 seconds per side before layering. To make this casserole ahead of time, assemble it completely up to the baking step, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours—when ready to bake, add an extra 5-10 minutes to the cooking time since it will be cold. For a freezer-friendly option, prepare the casserole without baking, wrap it well in foil and plastic, and freeze for up to 3 months; thaw overnight in the refrigerator before baking as directed. If you prefer a saucier casserole, increase the enchilada sauce to 1 1/2 cups or add a 1/4 cup of chicken broth to the sauce mixture for a looser consistency. For a crispier top, sprinkle a handful of crushed tortilla chips or fried onions over the cheese layer before baking. To avoid a soggy bottom, ensure your green chiles and cooked chicken are well-drained, and don’t skip the initial thin layer of sauce on the dish base. If you’re short on time, use a rotisserie chicken from the store—shred it while warm for easier handling. For extra flavor, sauté the diced onion in a teaspoon of oil until translucent before adding it to the mixture. Always let the casserole rest after baking; this allows the layers to set and makes serving much cleaner. If you have leftovers, store them in an airtight container in the fridge for up to 4 days and reheat in the oven at 350°F for 15-20 minutes to maintain texture, as microwaving can make it rubbery.
Recipe Variations
- For a beef version, substitute the chicken with 2 cups of cooked and crumbled ground beef or shredded beef barbacoa; brown the beef with taco seasoning before mixing it into the sauce for added flavor.
- To make it vegetarian, replace the chicken with black beans, corn, and sautéed bell peppers; use cream of mushroom soup instead of cream of chicken to keep it meat-free while maintaining creaminess.
- For a spicier kick, use hot enchilada sauce, add a diced jalapeño to the filling, or mix in 1/2 teaspoon of chipotle powder; top with pickled jalapeños or a drizzle of hot sauce after baking.
- To lighten it up, use low-fat sour cream, reduced-fat cream of chicken soup, and part-skim cheeses; you can also add layers of spinach or zucchini slices for extra veggies.
- For a gluten-free option, ensure your cream of chicken soup and enchilada sauce are certified gluten-free, and use corn tortillas labeled gluten-free to avoid cross-contamination.
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can substitute flour tortillas for corn, but keep in mind that flour tortillas tend to become softer and more absorbent, which might make the casserole slightly denser. To prevent sogginess, lightly toast the flour tortillas in a dry skillet for about 20 seconds per side before layering, or reduce the amount of sauce slightly. Corn tortillas are traditional for enchiladas and provide a firmer texture, but flour tortillas work well if you prefer a more pillowy consistency. Just be sure to cut them into quarters similarly for even layering.
How do I prevent the casserole from being too watery?
To avoid a watery casserole, always drain canned ingredients like green chiles thoroughly, and make sure your cooked chicken isn’t retaining excess moisture—pat it dry with paper towels if needed. Additionally, don’t overdo the sauce; stick to the recommended amounts, and if using homemade enchilada sauce, ensure it’s thick. Baking uncovered helps evaporate excess liquid, and letting the casserole rest for 10 minutes after baking allows the layers to absorb any remaining moisture. If you’ve had issues before, you can also sprinkle a tablespoon of cornstarch into the sauce mixture to help thicken it during baking.
Can I make this recipe without cream of chicken soup?
Absolutely! If you prefer to avoid canned soup, make a homemade substitute by melting 3 tablespoons of butter in a saucepan, whisking in 3 tablespoons of flour to form a roux, then gradually adding 1 cup of chicken broth and 1/2 cup of milk or cream until thickened. Season with salt, pepper, and a pinch of garlic powder. This will yield a similar creamy base, though it may require an extra minute or two of baking to set properly. You could also use Greek thinned with a bit of broth for a tangier twist.
What sides go well with chicken enchilada casserole?
This casserole pairs beautifully with simple sides like Mexican rice, refried beans, or a crisp green salad with a lime vinaigrette to balance the richness. For a fresher option, serve with pico de gallo, guacamole, or a corn and black bean salad. If you want to keep it light, steamed vegetables like broccoli or a side of sautéed peppers and onions work well. Don’t forget extras like extra sour cream, sliced avocados, or warm tortilla chips for dipping into any saucy leftovers!
How long can I store leftovers, and what’s the best way to reheat them?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For best results, reheat in the oven at 350°F for 15-20 minutes until warmed through, which helps maintain the texture of the tortillas and cheese. If using a microwave, cover with a damp paper towel and heat in 1-minute intervals, stirring gently between, but note that it may become slightly softer. Avoid freezing already-baked leftovers, as the tortillas can become mushy upon thawing and reheating.
Summary
This chicken enchilada casserole is a creamy, cheesy, and effortless twist on classic enchiladas, perfect for busy nights or crowd-pleasing potlucks. With layers of flavor and simple prep, it’s sure to become a family favorite in no time!
